Greek Yoghurt, Mascarpone and Speculoos (Biscoff) Cookie Fridge Cake with Peaches

Categories : desserts & sweet snacks, easy peasy, no bake sweets, Recipes

One of my favourite combos ever, Greek yoghurt, speculoos (biscoff) biscuits and ripe, juicy peaches, turned into a fridge cake with the help of some mascarpone and honey. It’s one of those easy, summery desserts with only a few ingredients but lots of creamy deliciousness.

I adore peaches. They are one of my favourite fruits. It’s hard to find good peaches nowadays, I don’t know why, so when I do find them I eat as many as I can! And the best way to enjoy a good, ripe peach, is with thick and creamy Greek yoghurt. If you haven’t tried it, you really must.

A few years ago I was preparing some peach and yoghurt as a snack on a hot day, and decided to crumble a speculoos biscuit (or two) over the top. Would you consider it an exaggeration if I said it was one of the best decisions I’ve ever made? Haha, well, it was delicious. I filed it away in my brain under “I really have to make something out of that” and moved on.

Greek Yoghurt, Mascarpone and Speculoos (Biscoff) Cookie Fridge Cake with Peaches www.thefoodiecorner.gr Photo description: The fridge cake before being decorated, just a white creamy surface in the loaf pan. Further up a jug of chopped peaches, a plate of cookies, a peach cut in half and a small bowl with honey.

The other day I was – you guessed it – preparing some peach and yoghurt as a snack (!) and I thought right, now is the time to take this to the next level. I recently posted a strawberry fridge cake which went really well, so I already knew people like the no-bake, easy, few-ingredient type of dessert recipes. And who can blame them?

Greek Yoghurt, Mascarpone and Speculoos (Biscoff) Cookie Fridge Cake with Peaches www.thefoodiecorner.gr Photo description: Close up of just the pan with the fridge cake. A spoon with chopped peaches is sitting on top of the cake, ready to decorate it.

I originally thought I would do a no-bake cheesecake with this flavour combo, but as I got started I decided it would be even easier to just make the creamy part and layer it over the biscuits (cookies). Then smother everything with chopped peaches to serve. To say this cake requires minimum effort is an understatement.

Greek Yoghurt, Mascarpone and Speculoos (Biscoff) Cookie Fridge Cake with Peaches www.thefoodiecorner.gr Photo description: A slice of the cake on a pretty plate, with peaches spooned over the top. The layers of biscuit and cream are visible under the peach. A fork also lies on the plate, which is sitting on a linen tea towel.

The creamy part consists of Greek yoghurt, mascarpone cheese and honey. The mascarpone is there to sort of balance out the tang of the yoghurt and it doesn’t interfere too much with its taste. Which is what I wanted, because it’s the yoghurty taste that I liked about this combo in the first place. But it’s a dessert, so just plain yoghurt would be too, um, plain. The cheese makes the whole thing more like a super thick cream, and the honey gives it just enough sweetness to go from snack to dessert.

Greek Yoghurt, Mascarpone and Speculoos (Biscoff) Cookie Fridge Cake with Peaches www.thefoodiecorner.gr Photo description: A close ¾ view of the cake in the pan after some slices have been cut and removed. The layers of biscuit and cream are visible. Behind the pan a plate with a slice of cake (out of focus). Also in the background the jug, only the side of it visible.

As with all fridge cakes, the biscuits soften over time. If you want to preserve a little bit of crunch, serve the cake a few hours after you make it. If you want it soft and mousse-like, leave it overnight.

Aaaand, in case you were wondering, yes, you can stick this in the freezer. Just remember to take it out about 15-30 minutes (depending on room temp) before you need to cut it.

Greek Yoghurt, Mascarpone and Speculoos (Biscoff) Cookie Fridge Cake with Peaches www.thefoodiecorner.gr Photo description: Another shot of the slice of cake on the plate, from further above.

I hope you enjoy this super simple fridge cake. If you can’t be bothered with the layering you can always just break some biscuits, put them in some pretty glasses and dollop some of the delicious cream on top. But don’t forget to smother it all with chopped peaches!

Ingredients

600gr Greek yoghurt, the thickest you can find, cold

250gr mascarpone cheese, room temperature

110gr +55gr (about 6+3 Tbs) honey

350-400gr speculoos biscuits (cookies), about 40 in total (depending on their size and the size of your dish)

3-4 peaches, chopped

cinnamon, optional

Step 1

Whip the Greek yoghurt, mascarpone and 110gr of honey in a large bowl. An electric whisk is the best for this.

Step 2

Add a layer of cookies to the bottom of a deep 32 x 12 loaf pan. Mine took 9 cookies, the last one broken into two pieces. Spread a quarter of the yoghurt mixture over the top. Continue layering the biscuits and mixture; you will get 4 layers of 9 cookies and 4 layers of cream in total.

Step 3

Cover the pan or dish and refrigerate for a few hours. If you want the cake to have a little bit of crunch let it set for a few hours before serving. If you want it soft make it the day before and leave in the fridge overnight.

Step 4

Mix the chopped peaches with the 55gr (about 3 tablespoons) of honey, and let them macerate in the fridge while the cake sets.

Step 5

When ready break up another 3-4 biscuits and arrange on top of the cake along with some peaches. Sprinkle with cinnamon if desired (see notes). Slice and serve with a few more peaches on the plate.

Notes
The amount of honey for the peaches will depend on the sweetness/ripeness of the fruit. You could add more if necessary, or even leave it out completely if you are lucky enough to find lovely sweet peaches.

I only sprinkled a tiny amount of cinnamon and that was mostly for the photo. It's not necessary as the biscuits have spices and are tasty enough without anything extra. I wouldn't even mention it if you couldn't sort of see it in the pictures!